Meatballs In A Cream Sauce

Tender beefy meatballs smothered in a rich and creamy, buttery sauce flavored with white wine, Dijon mustard, and nutmeg.

Posted by saltandlavender

About

This dish will warm you up and give you lots of leftovers!

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You Will Need (14 things)

  • 1 ½ lbs lean Ground Beef
  • 1 tbsp Olive Oil
  • ½ medium Onion , grated finely
  • 4 tbsp Italian Breadcrumbs
  • 4 cloves Garlic , minced
  • 2 tsp Flour (for sauce) plus extra for dredging
  • 3 tbsp Butter , divided
  • ½ cup White Wine
  • 2 tbsp Dijon Mustard
  • 1 can Chicken Broth
  • 6 shakes Worcestershire Sauce
  • ½ tsp Nutmeg
  • 2 cup Whipping Cream
  • Salt & pepper, to taste

Steps (9 steps, 60 minutes)

  1. 1

    Add ground beef, breadcrumbs, grated onion, minced garlic, and salt & pepper (to taste) to a mixing bowl and gently mix together, using your hands.

  2. 2

    Form meatballs (should make about 35 1-inch meatballs).

  3. 3

    Dredge meatballs in flour.

  4. 4

    On medium heat, melt olive oil and about 1 tbsp of butter in pot. Add meatballs and brown for a couple of minutes per side.

  5. 5

    Once meatballs are browned, remove and set aside on a separate plate.

  6. 6

    Deglaze the pan with the wine and dijon mustard.

  7. 7

    Add cream, chicken broth, worcestershire sauce, the rest of the butter, nutmeg, 2 teaspoons of flour (sprinkle in gradually while stirring), and more pepper to sauce. Increase heat to medium-high, and stir until sauce is smooth. Reduce heat to medium just as sauce comes to a boil.

  8. 8

    Add meatballs into pot and cook for approximately 20 minutes on medium-low heat until meatballs are cooked through and sauce is thickened. Stir them occasionally.

  9. 9

    Add extra salt and pepper if desired.